Mix all ingredients together in large bowl. Pour into 9X14 pan. Sprinkle
with parsley paprika. Then top with 1 1/2 cups of crushed corn flakes.
Bake for 1hour at 350.

Variations:
* Use Mrs. Dash instead of salt pepper
* I’ve used the different creamed soups along with the cream of chicken
(broccoli, mushroom, celery, etc.) when baking a double batch
* Bacon bits can be sprinkled on with the parsley paprika
* Different cheeses can be used too…I’ve tried nacho cheese for a spicier
taste, or pizza cheeses for a stringier cheese
* Rice Krispies can be used in the place of corn flakes

Recipe By :FOODWINE List (Listserv@CMUVM.CSV.CMICH.EDU)
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Salad Nests
24 frozen mini phyllo dough shells
Almond Chicken Filling
2 cups cooked chicken — finely chopped
1/2 cup sliced almonds, toasted — chopped
1/4 cup red onion — finely chopped
3 tablespoons fresh parsley — minced
2 tablespoons capers, rinsed, patted dry — chopped
1/2 cup mayonnaise
toasted sliced almonds — for garnish
Ham Egg Filling
4 ounces smoked ham (about 1 cup) — finely chopped
3 large eggs, hard-cooked, cooled — finely chopped
1/2 cup mayonnaise
1/4 cup fresh dill — finely snipped
1 tablespoon cider vinegar
1 tablespoon dry mustard
fresh dill springs sieved egg yolk — for garnish
Crabmeat Filling
12 ounces crabmeat (about 2 cups) — picked over
5 medium red raishes (about 1/4 cup) — finely chopped
1 medium scallion (about 1/4 cup) — finely chopped
1/3 cup mayonnaise
1/4 cup fresh cilantro — finely chopped
1/2 teaspoon lime peel — freshly grated
2 teaspoons fresh lime juice
1/2 teaspoon dark sesame oil
1/4 teaspoon hot pepper sauce
thinly sliced scallion greens — for garnish

Thaw mini phyllo shells.

For each filling: Mix all ingredients together (except for garnishes) until
well blended. Just before serving, spoon rounded tablespoons into room
temperature shells; garnish. Each filling recipe make enough for 24 shells.
Fillings may be made 1 day ahead. Store, tightly covered, in the
refrigerator. Make sure shells are brought to room temperature before
filling.

– - – - – - – - – - – - – - – - – -

1/4 c Slivered almonds, toasted
1 c Diced cooked pork or chicken
1 sm Red-skinned apple
2 ts Lemon juice
1/2 c Seedless grapes
2 tb Mayonnaise
1/4 ts Soy sauce
1/2 ts Curry powder
Crisp salad greens

Spread almonds in a shallow pan and toast in 350F oven for 8-10 min or
until golden or toast in a non-stick saucepan on the stove.

Combine meat and slivered almonds. Core and thinly slice apple and coat
with lemon juice. Add to meat. Stir in the grapes.

Blend mayonnaise with soy and curry, pour over salad. (Optional) Press into
a bowl, cover and chill for 15 min. Turn out on a bed of greens.

Based on Ham Turkey Salad in Cooking for Two … or Just for You
Original
had 1/2 c almonds, 1 1/2 c turkey, 1/2 c ham, 1/2 c mayo and additional
grape clusters. Shared and modified by Elizabeth Rodier

—–

1 Text Only

Now watch this sleight of culinary hand as I effortlessly slip across
national boundaries and across hemispheres to inextricably link the
cuisines of Denmark and Mexico.

Klipfish is salted dried cod, and Danish klipfish is so good that
large quantities of it are exported to Spain, where “bacalao”, as it
is called there, is much appreciated.

Cut 2 lbs. of fish in pieces and soak for 24 hours in lukewarm water
(or milk, if desired) with a teaspoon of soda. Take up the fish, cut
off the fins, and scrape the skin. Put over the fire in cold water
without salt and cook for half an hour until quite tender.

Serve on a hot platter garnished with parsley and with boiled
potatoes, melted butter, mustard sauce and a dish of diced, hard
boiled eggs (figure one egg per person).

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

2 c Finely chopped pears
-(peeled cored)
1 c Finely chopped apples
-(peeled cored)
6 1/2 c Sugar
1/4 ts Ground cinnamon
1/3 c Bottled lemon juice
6 oz Liquid pectin

Yield: About 7 to 8 half-pints

Procedure: Crush apples and pears in a large saucepan and stir in
cinnamon. Thoroughly mix sugar and lemon juice with fruits and bring to
a boil over high heat, stirring constantly. Immediately stir in pectin.
Bring to a full rolling boil and boil hard 1 minute, stirring
constantly. Remove from heat, quickly skim off foam, and fill sterile
jars leaving 1/4-inch headspace.

Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Pear-Apple Jam in a boiling water
canner.

Style of Pack: Hot. Jar Size: Half-Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

XKGR41A Don Fifield
2 1/4 c Bread flour
1 1/2 tb Sugar
1 tb Dry milk
1 ts Salt
6 tb Butter
3 lg Eggs
1/4 c Water
2 ts Dry yeast
1 Egg; beaten for brushing
-on top

1. Place first 5 ingredients inside the bread pan. Add eggs and water.
Close cover and place dry yeast into the yeast holder. SELECT: BASIC
DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2
hours and 25 minutes later) 2. Place dough in greased bowl. Cover.
Rest the dough in fridge for 30 minutes. 3. Divide dough into 8 equal
portions. Roll each portion into a ball. Cover with a plastic wrap
and rest for 20 minutes. 4. Using edge of the hand, pinch off about
1/4th of the dough without detaching it. Roll the dough on the bench
so that both parts are round. 5. Place the dough in the tin large-end
first. With fingertips, press the small ball around its circumference
into the large one. 6. Place tins on baking pan. (could use muffin
tins???) Spray water on top. Proof at 90 deg. for 30 to 50 minutes or
until the larger ball rises above the tin. 7. Brush with beaten egg.
8. Bake in 350 deg. oven for 10 to 15 minutes or until golden brown.

MMMMM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 kg Stewing beef
– into large pieces, each
– about 4 ounces
4 Carrots — peeled and cut
Into rounds
3 md Onions — coarsely chopped
2 Garlic cloves
1 Sprig of parsley
1 Celery rib — thickly sliced
3 Bay leaves
1 tb Thyme — fresh
– OR
1 t Thyme — dried
6 cl Marc de Provence
– or Cognac
7 1/2 dl Red wine — sturdy, such as
– Cotes de Provence
1 tb Olive oil — (1) extra virgine
6 cl Olive oil — (2) extra virgine
1 t Peppercorns — whole black
3 Cloves — whole
3 tb Butter — unsalted
500 g Mushrooms
1 tb Tomato paste
Salt
Pepper
1 Orange — grated zest and
– juice

One day before serving the stew: In a large nonreactive bowl, combine the
meat with the carrots, onions, garlic, parsley, celery, bay leaves, thyme,
marc, red wine, and the olive oil (1). Tie the peppercorns and cloves in a
piece of cheesecloth; add to the bowl and toss well. Cover and refrigerate
for 24 hours, stirring once or twice. Let the meat and vegetables return to
room temperature. With a slotted spoon, remove the meat from the marinade.
Drain well; pat dry on paper towels. Set the vegetables aside. Transfer the
liquid and the cheesecloth bag to a nonreactive large heatproof casserole.
Bring to a boil over medium-high heat. Boil for 5 minutes to reduce
slightly. Remove from the heat. In a large skillet, melt the butter in the
olive oil (2) over high heat. When the foam subsides, add half of the meat.
Saute, tossing, until browned all over, about 5 minutes. With a slotted
spoon, transfer the meat to the liquid in the casserole. Repeat with the
remaining meat. In the same skillet, saute the reserved vegetables until
browned, about 7 minutes. Transfer the vegetables to the casserole. Add the
mushrooms to the skillet. Saute until lightly browned, about 5 minutes; set
aside. Stir the tomato paste into the casserole. Bring to a simmer over
medium-low heat. Reduce the heat to very low and simmer, skimming
occasionally, until the meat is very tender, 3 1/2 to 4 hours. Stir in salt
and pepper to taste, the mushrooms, and the orange zest and juice. Discard
the cheesecloth bag of cloves and peppercorns. (The recipe can be prepated
2 to 3 days ahead and refrigerated. Reheat before serving.) Serve with
potatoes, rice, or pasta, and with the same wine used in cooking, a sturdy
red wine.

– - – - – - – - – - – - – - – - – -

1 cn HORMEL Chili with beans
2/3 c Uncooked instant rice
2 c Shredded Cheddar Cheese
Shredded Lettuce
10 Flour tortillas, warmed (10")
1 cn CHI-CHI’s Salsa
Sour cream

Cook rice according to package directions. Heat chili according to
package directions. Fill tortillas with equal amounts of rice, chili,
salsa, and cheese. Fold over sides of tortilla. Serve with sour cream
and lettuce.

MMMMM

8.00 oz Cream Cheese; Softened, 1 Pk
2.00 ea Eggs; Lg
0.50 c Sugar
2.00 tb Milk
1.00 ts Vanilla
1.00 ea Unbaked 9-inch Pie Shell
29.00 oz Peaches; Sliced, 1 Cn
1.00 tb Cornstarch
0.25 c Sugar
1.00 ts Lemon Juice
0.25 ts Almond Extract

MMMMM————————–GARNISH——————————-
1.00 x Maraschino Cherries

Beat the cream cheese in a bowl, using an electric mixer set on medium
speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk
and vanilla, beating well after each addition. Pour into the unbaked
pie shell. Bake in 375 degree F. oven for 30 minutes or until set.
Cool on a wire rack. Drain the peaches, reserving 1 cup of the
juice. Combine the cornstarch and 1/4 cup sugar in a small saucepan.
Gradually stir in the reserved peach juice, lemon juice and almond
extract. Cook over medium heat, stirring constantly, until the
mixture boils and thickens. Remove from the heat. Arrange the
peaches in a circle, petal fashion, on top of the filling. Garnish
with maraschino cherries. Spoon the glaze over the fruit. Cover and
chill in the refrigerator for at least one hour or until set.

MMMMM

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Rice
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOFU MARINADE—–
24 oz Pressed tofu
1 tb Vegetable oil
2 1/2 tb Tamari
1 tb Worcestershire sauce
1/2 ts Ground allspice
—–CABBAGE—–
1 md Onion, chopped
2 tb Vegetable oil
4 c Shredded cabbage
—–SAUCE—–
2 tb Tomato paste
1 tb Vinegar
1 t Dill
1 t Salt
1/2 ts Sweet Hungarian paprika
Black pepper
1/4 c Water
—–TOPPING—–
1 tb Currants
Cooked rice, barley or
— mashed potatoes
1 ea Dill pickle, minced

Bake the tofu in its marinade in a 375F for about 35
minutes, turning the cubes 2 or 3 times during the
baking. Saute the onion in the oil till translucent.
Add cabbage, stirring occasionally, for about 5
minutes. Combine sauce ingredients pour over
cabbage. Add currants stir to coat cabbage evenly
with the sauce. Remove from the heat. Cover the
skillet bake in a 375F oven for 30 minutes. Serve
cabbage over rice, barley or mashed potatoes. Top
with minced pickle baked tofu.

– - – - – - – - – - – - – - – - – -